1/2 LB. BUTTER
1/2 CUP SLICED BLANCHED ALMONDS
1/2 LEMON
PROCEDURE:
BROWN BUTTER, ADD ALMONDS, REMOVE FROM HEAT AFTER 45 SECONDS, SQUEEZE JUICE 1/2 LEMON, NO SEEDS, COVER AND DO NOT REFRIGERATE

FISH PROCEDURE:
1. DIP INTO EGG WASH
2. DUST FILLET IN SEASONED FLOUR
3. COOK 400 DEGREE HOT GRIDDLE
4. TURN ONE TIME ONLY
5. PLACE ON PLATE
6. SPOON 2 OUNCES MEUNIERE SAUCE AND ONE TABLESPOON AU-JUS
OR BEEF BROTH AROUND FISH

GRANISH WITH FRESH CHOPPED PARSLEY

Try this dish with a glass of Pinot Grigio from The Fresh Market!